Vivian's Barley Lentil Soup

Description

(3 quart pot)

1 large onion
1 large or 2 small celery stalks
2 carrots
2 cloves garlic
1/2 cup red/orange lentils
1/2 cup small pearl barley
1.5 tablespoon Better Than Bouillon chicken flavor (or 4-6 bouillon cubes)
chopped greens such as escarole, spinach or romaine lettuce

1. Chop and sauté onion. Do not brown.
2. While this is sautéing, chop 1 large celery stalk and add to sauté.
3. While that is sautéing, chop 2 carrots and add to sauté.
4. Add 2 cloves minced garlic to the sautéed veggies. Stir together.
5. Fill the pot of sautéed vegetables 3/4 with water and heat.
6. Rinse 1/2 cup of red lentils. Rinse 1/2 cup of small pearl barley. Add these to the heated water. If you add them while water is cold they will sink to the bottom and sit there and stick.
7. Add Better than Bouillon. Add some pepper.
8. If desired add finely chopped escarole, spinach or the greens of romaine lettuce for color. Kale is too strong.
9. Cook on low partially covered for about 1.5 hours or less.
10. To reheat, just add some chicken broth if it's too thick.